Zucchini Cheddar Bread
Zucchini Cheddar Bread is a savory American quick bread made with fresh zucchini, sharp cheddar cheese, herbs, and sautéed onions. Moist, cheesy, and full of flavor, it's perfect as a side dish for soups, salads, or weekend brunch.
Equipment
- loaf pan
- medium mixing bowl
- oven
- skillet
- Stovetop
Ingredients
- ⅖ cup chopped onion
- 1½ tablespoons butter
- 1 cup Bisquick
- 1¼ teaspoons fresh parsley chopped
- ¼ teaspoon dried thyme
- 1 large egg plus 1 egg white
- ¼ teaspoon dried basil
- 2 tablespoons milk
- ⅖ cup grated cheddar cheese
- ¾ cup shredded zucchini
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan.
- Melt the butter in a skillet over medium heat.
- Cook the onion for 5 to 7 minutes until softened.
- Remove from the heat and allow it to cool slightly.
- Whisk together the egg, egg white, milk, parsley, thyme, basil, salt, and black pepper in a medium bowl.
- Stir in the Bisquick, cheddar cheese, shredded zucchini, and cooked onion until just combined.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Slice and serve.
Notes & Wine Advice
Recipe Notes
Squeeze excess moisture from the shredded zucchini to prevent the bread from becoming too wet. Mix the batter only until the ingredients come together. Overmixing can make the loaf dense. Use mature cheddar for a stronger cheese flavor, or mild cheddar for a softer taste. Serve warm with soup, salad, scrambled eggs, or roasted vegetables.Wine Advice
A crisp Sauvignon Blanc balances the cheddar cheese and fresh herbs. A dry Riesling is another refreshing choice with this savory quick bread.Nutrition values
Calories: 245 kcal | Carbohydrates: 27 g | Protein: 8 g | Fat: 12 g | Saturated Fat: 6 g | Sodium: 430 mg | Sugar: 4 g